Centek CT-1412. Bread Maker Specifications and Operation Manual

Specifications

User manual

CONTENT:

2. Description of the device

3. Completeness and device design

4. How to work

5. Care of the device

6. Specifications

7. Environmental protection, disposal of the device

8. Information about certification, warranty obligations

9. Manufacturer information

Please read this manual carefully before using it, which contains important information on the correct and safe use of the device. Take care of the safety of this manual. The manufacturer is not responsible in cases of using the device for other than its intended purpose and in case of non-compliance with the rules and conditions specified in this manual, as well as in case of attempts to unqualified repair of the device.

If you wish to transfer the devices for use to another person, please transfer it along with this manual.

The bread maker is a household appliance and is not intended for industrial use!

1. SAFETY MEASURES

The device you purchased meets all official safety standards applicable to electrical appliances in the Russian Federation. To avoid situations dangerous to life and health, as well as premature failure of the device, the following conditions must be strictly observed:

1. Before using for the first time, check if the specifications printed on the product correspond to those of the power supply.

2. The device is intended for home use only.

3. The device is not intended for use by children under 8 years of age, or by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless instructed in the use of this device and the potential dangers of improper use.

4. Do not exceed the amount of flour and yeast indicated in the recipe.

5. The appliance is not intended to be used with a separate remote control or external timer.

6. During operation, the device may heat up, be careful.

7. Do not immerse the product and power cord in water or other liquids. If this happens, immediately disconnect the device from the mains and, before using it further, check the functionality and safety of the device by qualified specialists.

B. If the power cord or any other part of the device is damaged, immediately disconnect the device from the mains and contact the manufacturer's service center. In case of unqualified intervention in the device devices or non-observance of the device operation rules listed in this manual, the warranty will be void.

9. Always switch off and unplug the appliance after use and before cleaning.

10. Use of optional accessories may damage the instrument and void the warranty.

11. Do not touch the rotating parts of the device during operation.

12. To reduce the risk of fire, do not put metal foil or other similar materials inside the apparatus.

13. If cracks appear on the surface of the device, turn off the device immediately to avoid electric shock.

14. To avoid fire, do not cover the appliance with a towel, etc., thereby preventing the escape of steam and heat.

15. Do not disconnect the devices from the mains by jerking the power cord or pulling out the plug from the mains socket with wet hands.

16. Do not pull or carry the device by the power cord.

17. When the device is not in use, always disconnect it from the mains.

2. DESCRIPTION OF THE APPLIANCE

The device you have purchased has the following functions:

- Baking weight: up to 10OO g

-15 automatic programs: 1. Soft bread, 2. Sweet bread, 3. Sourdough bread, 4. French, 5. Whole grain, 6. Fast, 7. Sugar free, 8. Multi-grain, 9. Dairy, 10. Cupcake, 11. Dough, 12. Yeast dough,

13. Gluten free, 14. Baking, 15. Yogurt.

-Heat insulated housing

- Informative LCD display

- Baking chamber with non-stick coating

- Keep warm function

- Removable baking container

- Stainless steel body

- Sound signal

- Memorization of the selected program for 15 minutes after a power outage

- Crust color: light, medium and dark

3. COMPLETENESS AND DESIGN OF THE DEVICE

1. Cover

2. Large viewing window

3. Non-stick chamber

4. Case

5. Control panel: LCD display, buttons

6. Measuring cup

7. Measuring spoon

8. Hook

9. Kneading knife

CONTROL PANEL

4. ORDER OF WORK

BAKING BREAD

1. Place the device on a flat, dry, stable surface.

2. Turn the inner bowl counterclockwise until it stops and remove the bowl by the handle.

3. Pour water into the bowl.

4. Add ingredients as per recipe.

Carefully measure out the required amount of all ingredients.

5. Insert the bowl diagonally into the bread maker, then turn clockwise until it stops. Press down on the bowl to lock into position. Make sure the bowl is positioned correctly.

6. Close the lid and plug the device into a power outlet. The appliance will beep and the display will show the first program and the standard cooking time.

7. Set the loaf weight, crust color and select the desired program.

B. On / Off mode is activated by pressing the button once.

All other buttons are deactivated after starting the program except for the "On / Off" button

PROGRAMS

1. SOFT BREAD

Includes all three stages of bread preparation: kneading the dough, spreading [raising] the dough and baking.

2. SWEET BREAD

Ideal for baking tea. In the baking process, you can add raisins, dried apricots or nuts. [To do this, pause the mixing process, open the lid and add the ingredients]

3. BREAD WITH SQUARE

The bread is prepared with natural leaven.

4. FRENCH BREAD

It takes a longer time to prepare the bread, and the bread has a large, porous crumb and a crispy crust.

5. WHOLE GRAIN BREAD

Bake healthy bread with fine or coarse flour. It is not recommended to use the function

delay in making such bread, as this can lead to undesirable results

6. FAST MODE

Shorter cooking process. This type of bread is usually smaller and has a tighter crumb.

7. WITHOUT SUGAR

The bread is prepared without sugar and fat, so it is healthier.

8. MULTI-CERN

This program uses whole grain flour.

9. DAIRY

Milk bread turns out to be ruddy, with a crispy thin crust and airy fluffy crumb.

10. Cupcake

Add baking powder or baking soda to your sweet dough and make a flavorful cake or cookie.

11. DOUGH

The program only kneads the dough, it does not bake it.

12. Yeast dough

Preparation of yeast-based dough.

13 GLUTEN FREE

You can make gluten-free diet bread [usually from rice, corn, buckwheat flour, or specialty baked mixtures].

1. MENU

Press the MENU button to select the required program. With each new press, the program will change according to the list [accompanied by a short beep]. Press the button until the display shows your program number.

2. COLOR OF THE SHORT

Press the COLOR button to select the desired setting: LIGHT, MEDIUM, or DARK crust. On the display, a triangle will indicate the selected color.

3. WEIGHT

Press the WEIGHT button to select the desired weight [500 g, 750 g, 1000 g]. The triangle on the display will indicate the selected weight.

4. DELAY START

Turn on the DELAY START function to get fresh crispy bread for breakfast. Use the time increase and time decrease buttons to set the required

14. BAKING

Program for additional browning of bread

15. YOGHURT

Prepare delicious natural yoghurt from milk and sourdough. Use yogurt or prebiotics as a starter.

cooking time, [minimum step 10 min]. The minimum delay start time is 10 minutes. Suitable for all programs except: CUP, BAKING, DOUGH, YOGHURT.

Set the START DELAY after selecting the program, weight and crust color.

- Do not use the DELAY START function with recipes that include dairy or other ingredients such as eggs, milk, cream, or cheese.

- Time the DELAY START accurately. For example: it is now at 8:30 pm and you want to have your bread ready at 7:00 am. 1. Determine the number of hours until the desired moment: 10 hours and 30 minutes from 8:30 pm to 7:00 am. Please note that the DELAY START time must include the baking time for the selected program. After baking, the program will be completed, the bread maker will go into heating mode. The minimum step for changing the delay time is 10 minutes. The maximum delay start is 15 hours

5. FERMENTATION

This program is identical to the normal fermentation process, where after kneading the dough is put in a warm place for fermentation. Usually the rise of the dough occurs in the region of an hour. During this time, the dough from dark grades of grain increases in volume, the dough on white flour - two or more. If the dough has not increased in volume, let it stand still.

6. AUDIBLE SIGNAL

Sound signals are given in case:

1.if the oven was connected to the network

2.if a particular menu item, crust color or cooking time is selected

3. pressing the "Start / Stop / Pause" button

4. the kneading program works, thereby reminding you to add certain ingredients.

5.complete the operation

6.the end of the keep warm program

POWER FAILURE COMPENSATION SYSTEM

This device has 15 minutes of internal memory. In the event of a power outage, the bakery will keep your selected settings for 15 minutes. After the resumption of electricity supply, the bakery will continue to operate.

IMPORTANT FLOUR RECOMMENDATIONS

The properties of flour are determined not only by the varieties, but also by the conditions of grain growing, the method of processing and storage. Try to bake bread with flour from different manufacturers and brands and find the one that suits your needs. The main types of bakery flour are wheat and rye flour.

Wheat flour finds wider application, due to the pleasant taste and high nutritional value of wheat flour products.

BAKERY FLOUR

Baker's [refined] flour consists only of the inner part of the grain, contains the maximum amount of gluten, which ensures the elasticity of the crumb and prevents the bread from falling off. Bread flour baked goods are fluffier.

Whole grain flour

Whole grain [wallpaper] flour is obtained by grinding whole wheat grains together with the shell. This type of flour has a high nutritional value. Whole grain breads are usually smaller in size.To improve the consumer properties of bread, whole grain flour is often mixed with bakery flour.

CORN AND OAT FLOUR

Combine wheat or rye flour with corn or oat flour to improve the texture and flavor of the bread.

SUGAR

Sugar enriches baked goods with additional flavors and gives the bread a golden color. Sugar is a breeding ground for yeast growth. Add not only refined, but also brown sugar and powdered sugar to baked goods.

YEAST

Yeast growth is accompanied by the release of carbon dioxide, which contributes to the formation of a porous crumb. Flour and sugar are the breeding ground for yeast growth. Add fresh pressed or fast acting dry yeast. Dissolve fresh pressed yeast in a warm liquid (water, milk, etc.], add fast-acting yeast to flour (they do not require preliminary activation, i.e. adding water]. Follow the recommendations on the package or observe the following proportions:

1 teaspoon of fast acting dry yeast equals 1.5 teaspoon of fresh compressed yeast. Store yeast in the refrigerator. At high temperatures, the yeast dies and the dough does not rise well.

SALT

Salt gives the bread extra flavor and color, but slows down yeast growth. Do not use excessive amounts of salt. Always use fine salt [coarse salt can damage the non-stick coating of the mold].

EGGS

Eggs improve the structure and volume of baked goods, add additional flavor. Beat the eggs thoroughly before adding to the dough.

ANIMAL AND VEGETABLE FATS

Animal and vegetable fats make baked goods softer and have a longer shelf life. Before adding butter, cut it into small cubes or let it thaw a little

BAKING POWDER AND SODA

Baking soda and baking powder (leavening agent) shorten the time it takes to rise the dough Use baking powder or baking soda when baking in “FAST MODE.” The baking soda must first be mixed with citric acid and a little flour [5 g baking soda, 3 g citric acid and 12 g flour]. This amount of powder [20 g] is for 500 g flour. Do not use vinegar to quench baking soda, this makes the crumb less homogeneous and more moist. Just pour the baking powder [baking powder] into the baking dish, following the directions in the recipe.

WATER

Water temperature plays an important role when baking bread. The optimum water temperature is 20-25 ° С, for FAST MODE

- 45-50 ° C. You can also substitute milk for the water or enrich the taste of the bread by adding some natural juice.

DAIRY

Dairy products improve the nutritional value and taste of bread. The crumb turns out to be more beautiful and appetizing. Use fresh dairy or milk powder.

Fruits and berries

For making jam, use only fresh and high-quality fruits and berries.

DOSAGE

The secret of good bread lies not only in the quality of the ingredients, but also in the strict observance of their proportions.

- Use the kitchen scale or the supplied measuring cup and spoon.

- Fill the measuring cup with liquid up to the appropriate mark. Check the dosage by placing the cup on a flat surface.

- Thoroughly clean the cup before measuring any other liquid.

- The flour should be sieved and the heap removed with a smooth knife.

- Do not seal dry ingredients,

pouring them into a measuring cup.

- It is important to sift the flour before measuring in order to saturate it with air to ensure the best baking result.

INSERT INGREDIENTS

- Recommended sequence for placing the ingredients (unless otherwise specified in the recipe): liquids (water, milk, butter, beaten eggs, etc.) are poured into the bottom of the baking dish, then the dry ingredients are poured, dry yeast is added only last.

- Make sure that the flour is not completely wet, put the yeast only on dry flour. The yeast should also not come into contact with the salt prior to kneading, as salt reduces the activity of the yeast.

5. CARE OF THE APPLIANCE

- Clean the body of the appliance as needed, using clean warm water and a soft cloth, do not use abrasive detergents or dishwashing detergents.

- Thoroughly clean the inner bowl after each use. Use clean warm water and a soft cloth. Do not use abrasive detergents or dishwashing detergents. Do not wash the bowl in the dishwasher. To avoid damaging the coating of the inner bowl, never use hard brushes or scrubs to clean.

- When finished, wipe the bowl dry.

6. TECHNICAL CHARACTERISTICS

- Supply voltage: 220-240 V ~ 50 Hz

- Power: 700 W

- Baking weight: up to 10OO g.

- Power cord length: 1.1m

7. PROTECTION OF THE ENVIRONMENT, DISPOSAL OF THE APPLIANCE

(ENVIRONMENTAL PROTECTION ~)

The packaging and the appliance itself are made of recyclable materials; if possible, dispose of them in a container designated for recyclable materials when disposing of them.

( DISPOSAL OF THE APPLIANCE

At the end of its life, the device can be disposed of separately from your normal household waste. It can be handed over to a special collection point for electronic devices and electrical appliances for recycling.

Materials are recycled according to their classification. By recycling this product at the end of its useful life, you will be making a big contribution to protecting the environment. The list of points of reception of electronic devices and electrical appliances for recycling can be obtained from the municipal authorities.

The date of manufacture of the product is indicated in the serial number [2 and 3 characters - year, 4 and 5 characters - month of production].

RECIPES:

1. SOFT BREAD g. SWEET BREAD